Slicin’ Up Some Chanterelle Mushroom Pie

The rain has returned and so has my need for comfort food, the kind of chow that warms me like another log on the fire. After devouring my latest cache of chanterelle mushrooms, I had to resort to their store-bought cousins (though still picked in the wild) to produce this fall favorite: Chanterelle Mushroom Pie.

My friend Tamara turned me onto the vegetarian version of this joyful and savory pie, but since Chanterelles are pricey little nuggets when not foraged, I add chicken to mix. (Hopefully, I’ve been forgiven.)

Vegetarian Chanterelle Pie:

For the vegetarian version, simply omit the chicken and add three pounds of mushrooms. This is a great vegetarian pie as chanterelles are meaty little guys with rich texture.

There you have it: a recipe fit for the forager, foodie and grocery shopper alike. Be forewarned that it begins with the first slice, which is chased by a little sliver, only to be followed up by a smidgen. By day’s end, you’re staring at half of a pie, and wearing the comfort. It’s that good.

Ok, really…after seeing the peach pie, and now this!? My waistline can’t stand it! That pie looks fabulous. Sadly, our sum total of Chanterelles last season would barely have made a slice, but if we find more this year, I may just have to try this!

Do you know the novel/movie “Oblomov?” The title character loves almost nothing in this world as much as he loves his mushroom pie. And now that I’ve seen your recipe, I think I’ll be indulging in a little Oblomovian utopia of my own this week (even though I’m not a bone-idle 19-th c. Russian nobleman, damn the luck).

Tom, when you speak mushrooms, you have spoken to my weakness. And, this looks so perfect and so good. Thanks for the invite. We just might surprise you someday because I would love to see your beautiful area of the world, meet you, and of course, those 2 cuties that live with you. Take care. Susan